1 C                  all-purpose flour, sifted
1 tsp               baking powder
1/4 tsp            salt
2 tbs               unsalted butter
1/4 C + 1 tsp   buttermilk

Preheat oven to 375 degrees. Line a baking sheet with parchment or waxed paper.
In bowl combine the dry ingredients and blend thoroughly. Cream in butter with your fingers or a fork, until the mixture resembles coarse crumbs.
Add the buttermilk a little at a time and, using your hands or a folk, work it in just until it's thoroughly incorporated and you have a smooth ball of dough, don't overwork or overhandle the dough.

On a lightly floured surface, rol out the dough with with a rolling pin to a circle about 7 inches in diameter, 1/2- thick.
Using a small round cookie cutter or the rim of a shot glass, press out twelve 1 inch round.

Place the dough rounds on baking sheet and bake until golden on top and brown on bottom, for about 15 minutes.Serve warm.

Rosemary Biscuits: Follow the recipe above but substitute 1/4 cup milk for the buttermilk and add 1 tbs of chopped fresh rosemary.